Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon is an easy dinner and this tasty summer meal is low-carb, and South Beach Diet friendly and if you choose the right sausage this recipe can be gluten-free, Whole 30, or Paleo.

For years I've been a fan of Fine Cooking Magazine, so when so when they invited me to sign up for their daily e-mail recipe, I did. Normally I'm not a fan of e-mail like this, but since it was Fine Cooking, I figured at least a few recipes would show up that I'd be interested in. As soon as I saw this one for Grilled Sausage and Summer Squash, I knew it would be a perfect way to use some of the squash that are showing up regularly in the vegetable garden, and I loved the way the flavor of the herbs, capers, Kalamata olives, and lemon juice brightened up the grilled squash and sausage in this dish.

I used mint and parsley for fresh herbs, but the original recipe also suggested cilantro and basil, and I think you could use any combination of herbs that appeals to you. Even if you don't have summer squash from the garden, this Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon is a great summer meal that might become one of your favorite quick grilling options for after work.

Cut about 1 1/2 lbs. of summer squash into same sized pieces. I sliced the squash about an inch thick, then cut the larger slices in half. Toss squash with olive oil, salt, and pepper.

You need 1 lb. of turkey, chicken, or pork Italian Sausage. I used sweet turkey Italian sausage, and if you're using a low-fat sausage, put it in a bowl and brush with some olive oil so it doesn't stick on the grill. (Be sure to choose gluten-free sausage if you need this to be gluten-free.)

I cooked the squash in this lovely grill pan, but if you don't have a grill pan, cut the squash a little bigger for grill-top cooking. Grill sausage and squash about 18-20 minutes, or until sausage feels firm and is lightly browned and squash is tender. (Precooked sausage will need less time.)

While sausage and squash cooks, finely chop the herbs to make about 1/3 cup and slice olives. Add herbs, olives, and capers to bowl large enough to hold all the squash and sausage.

When sausage is cooked through, remove from grill and slice into 1 inch slices.

Here's how the squash looked when it was tender-crisp, which took about 20 minutes on a medium-high grill.

Toss grilled sausage and squash with the herbs, olives, and capers. Squeeze the juice of 1 lemon over the mixture, season with salt and fresh ground black pepper and serve hot.

Preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for about 2-3 seconds at that heat.) If using a grill pan to cook the squash, let it pre-heat on the grill.

Wash squash, cut off stem and flower ends, then cut squash into same-size pieces. I cut the squash into 1 inch thick slices, then cut the bigger slices in half. (If you don't have a grill pan to cook the squash, make your pieces big enough that they won't fall through the grill.)

Put squash into a small bowl and toss with 2 T olive oil, plus a generous amount of salt and freshly ground black pepper. If you're using low-fat turkey or chicken sausages, place them in a flat bowl and brush with the 2 tsp. olive oil.

Cook sausage and squash for 15-20 minutes, or until squash is tender-crisp and sausage is lightly browned, firm, and cooked through. (I cooked both my squash and sausage for 20 minutes, but cooking time will depend on the temperature of your grill and whether squash is cooked on the grill grates or in a grill pan.)

While squash and sausage cook, wash, dry, and chop mint and parsley (or herbs of your choice.) Drain Kalamata olives and cut in half. Put chopped herbs, olives, and capers into a bowl large enough to hold all the squash and sausages.

When sausage is done, take it off the grill and cut into 1 inch slices. Put sliced sausage and cooked squash into the bowl with the chopped herbs, olives, and capers and toss. Season to taste with salt and freshly-ground black pepper and squeeze lemon juice over, then toss again. (I used the juice of a whole lemon, but I like a lot of lemon.) Serve hot.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Summer Squash Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Serendipity! I found a few links of hot Italian turkey sausage in my freezer last week, and with squash from the farm stand, I'll be all set to try this dish. There are so many wonderful types of chicken sausage in the market that would work, too (sun-dried tomato is the variety that comes to mind).

This looks so yummy - I have some summer squash just waiting to be used, as well as a packaged of sausage in the freezer. Right now, I'm without a grill, but I might try roasting to see what kind of result I get.

Kalyn, my husband would LOVE that. (So would I - but he's forever singing the praises of capers and olives.) I wouldn't really ever think to pair them with grilled sausage and squash - brilliant! And if my garden really takes off, I will have plenty of squash to use up. I'll definitely be keeping this one in mind!

We made this tonight- it turned out great! We used cilantro and basil. Didn't weigh the squash and zucchini, just used what we had, which was one big zucchini and an average sized squash. It could've used more vegetables, I think- will add more next time. And there will be a next time! Quick and easy.

Great recipe. Kalamata olives are a perfect addition to any type of dish (sorry I'm Greek, I'm supposed to say that but, well, it's true!). My boyfriend would really appreciate this recipe. It contains sausages! I will probably be making this soon.Magda

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